Moroccan Chicken-and-Couscous Soup
Need If you have water, chicken broth, zucchini, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a large pot, heat the oil over moderate heat.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Increase the heat to moderately high.
Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally.
Remove the pot from the heat.
Let the soup stand, covered, for 2 minutes; add the parsley and serve.
Wine Recommendation: Soup with such a riot of flavors needs a wine that's big but simple. Try a California zinfandel here for its generous, spicy fruit, supple texture, and full body.